Monday, July 25, 2011

Healthy Turkey Meatloaf

1 package lean ground turkey
1 cup chopped onion
3 cloves garlic, minced
1/2 cup chopped bell pepper (any color)
1 tablespoon coconut oil
1 large egg
1/2 cup oat bran
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon garlic salt
1/2 teaspoon black pepper
1 (8 ounce) can tomato sauce (preferably one without sugar)

Heat oven to 350 degrees. In a skillet, heat the oil over medium heat and saute the onion, bell pepper and garlic until softened, about 5 minutes. Add tomato sauce and spices and cook until it simmers. Remove from heat and set aside.

In a large mixing bowl add the ground turkey, oat bran, egg, and tomato mixture. Mix well with a wooden spoon.

Pack into an 8 X 4 inch loaf pan. Bake for 50-55 minutes or until no longer pink in center. Let stand at room temperature 5 minutes before slicing.

Makes 1 loaf, about 4-6 servings.

Banana Bread


  • 1 cup granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 3 ripe bananas
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Chopped Walnut
  • Topping:
  • Chopped Walnuts
  • Brown Sugar
  • Melted Butter


Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Add Waluts and mix in.

Pour batter into prepared pan

Top with Walnuts. Mix Butter and Brown Sugar and pour on top.

Bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.